Sometimes when I’m eating a reuben sandwich, I think to myself, “I wish i could just cut this up and shove it in my mouth by the spoonfuls!” Okay, so I’m a bit obsessed with reubens – I admit I have a problem. But it’s a problem that I have found a solution to. Ladies and gentlemen, I give you … (drum roll please) .. the reuben casserole! Here’s how it’s done:
1 loaf rye bread cut into chunks
1 can sauerkraut
2 cups shredded swiss cheese
1 cup sour cream
1/3 cup 1000 island dressing
2 cups corned beef, cut into shreds
1⁄2 cup melted butter
Throw half of the bread cubes into a greased sheet cake pan and top with sauerkraut.
Mix the sour cream and 1000 island dressing together and spread on top of sauerkraut.
Cover with 1/2 of the swiss cheese.
Top with corned beef.
Top with the remainder of the sour cream/dressing mix.
Lastly, top with the rest of the bread cubes and swiss cheese.
Lastly, drizzle the melted butter
Cover with foil and bake at 350 degrees for 30 minutes.
Uncover and bake for 15 more minutes.
Serve it nice and cheesy and hot!
By: Cheri Colo